A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.

1.5 kg Hokkaido pumpkin, cut into 8 wedges

70 g dried cranberries

30 g Pepitas, coarsely chopped

50 g Arugula

Fresh parsley leaves

Sea salt

2 tbsp Maple syrup

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Smoked paprika

1 Garlic clove, crushed

1 tbsp Ginger root, peeled and thinly sliced

Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.

Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.

Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley.

Hokkaido is in season already? I must have look for them here. This roasted Hokkaido salad looks so pretty and delicious, Angie. Roasted Hokkaido and cranberries sound like a lovely combo. Wonderful share, Angie.

I have to admit that it's depressing starting to see winter squash recipes. It is an indication that summer is over. :( But, with that said, this salad is certainly a wonderfully delicious way to start the fall. Cranberries and pumpkin is a lovely combination.

I'm not sure we are able to source this pumpkin here, I'd love to try it. Roasting fall veggies is one of my favourite things to do. The pepitas as a wonderful addition (still surprises me that they are not more expensive since it's such a pain to make them at home!)

I'm not sure we are able to source this pumpkin here, I'd love to try it. Roasting fall veggies is one of my favourite things to do. The pepitas as a wonderful addition (still surprises me that they are not more expensive since it's such a pain to make them at home!)

One of my favorite things about late summer/early fall is squash and pumpkin season! I don't think I've seen that variety available here but your recipe sounds very adaptable to other kinds of squash. This looks delicious!

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